English bubble and squeak is a traditional way to turn leftover potatoes and cabbage into a crisp, hearty pan-fried dish. The vegetables are mashed together, browned until golden, and served as a side or a simple meal; recipes vary, and other leftover cooked vegetables can be included.
Ingredients
- 3 cups (450 g) cold cooked potatoes, peeled if desired
- 2 cups (150 g) cooked cabbage, well drained and roughly chopped
- 2 tablespoons (30 ml) unsalted butter, divided
- 1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
- ½ teaspoon (3 g) fine salt, or to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 1 teaspoon (5 g) Dijon mustard, optional
Instructions
- Prepare the vegetables. Pat the cooked cabbage dry with a clean towel or paper towels; excess moisture makes the mixture harder to brown. Put the cold potatoes in a large bowl and roughly mash them with a fork or potato masher. Leave a few small pieces for texture rather than making a completely smooth purée.
- Combine. Add the cabbage, salt, pepper and optional mustard to the potatoes. Mix just until evenly distributed. Taste a small amount and adjust the seasoning, bearing in mind that leftover vegetables may already contain salt. Divide the mixture into four portions and shape them into patties about ¾ inch (2 cm) thick. If the mixture is too loose to shape, chill it for 10 minutes or mix in 1 tablespoon (8 g) of flour; flour is optional and makes the cakes slightly firmer.
- Heat the pan. Set a large, heavy skillet over medium heat. Add the oil and 1 tablespoon (14 g) of the butter. When the butter has melted and the pan is hot but not smoking, arrange the patties in a single layer. Work in batches if they would crowd the pan; crowded patties steam instead of crisping.
- Brown the first side. Cook without moving the patties for 6–7 minutes, until the undersides are deeply golden and release fairly easily from the pan. If they stick, give them another minute rather than forcing them loose. Turn carefully with a wide spatula.
- Finish cooking. Add the remaining 1 tablespoon (14 g) butter around the patties. Cook the second side for 6–7 minutes, pressing gently once so it makes good contact with the pan. The centers should be hot and the outsides crisp. If the cakes brown too quickly before heating through, lower the heat to medium-low and cook for a few extra minutes. Serve promptly.
Tips
- Start with cold leftovers. Chilled potatoes and cabbage are easier to shape and tend to brown better than freshly cooked, steamy vegetables. If using freshly cooked vegetables, spread them out briefly to release steam and cool before mixing.
- Drain cabbage thoroughly. Whether it is boiled, steamed or leftover from a meal, cabbage should be tender but not wet. Squeeze out extra moisture; watery cabbage can make the patties fall apart.
- Keep the heat moderate. Medium heat gives the inside time to warm while the outside develops a crust. Very high heat can burn the butter and brown the cakes before their centers are hot.
- Shape smaller cakes if needed. Four larger patties are convenient, but smaller patties are easier to flip and serve. Use a broad spatula and let the first side form a crust before turning.
Serving Suggestions
Serve bubble and squeak hot as a side with roast meat, sausages or a simple grilled main. It is also a familiar breakfast or brunch accompaniment, often served with fried or poached eggs. If adding eggs, cook them until the whites and yolks are firm for whole eggs; any other egg dish should reach 160°F (71°C), the USDA FSIS safe minimum internal temperature. A spoonful of brown sauce, mustard or chutney makes a tangy contrast to the buttery vegetables. For a lighter plate, pair the cakes with a crisp green salad or lightly dressed watercress.
Variations
Bubble and squeak is especially associated with using leftover potatoes and cabbage, but there is no single fixed vegetable mix. Replace some or all of the cabbage with cooked Brussels sprouts, kale, carrots or peas. Chop firmer vegetables small so the cakes hold together. Leeks or onions can be softened in the pan before mixing in, adding a sweeter, savory note.
For a richer version, fold in ½ cup (60 g) of grated sharp cheddar. The cheese adds salt and helps the surface brown, so taste before adding extra salt. Chopped parsley or chives bring freshness; a pinch of nutmeg works well with cabbage. To make the patties without dairy, use a plant-based butter or a little extra neutral oil. These changes are variations on the basic leftover-vegetable dish rather than requirements.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered, shallow container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Reheat patties in a lightly oiled skillet over medium-low heat, turning once, until steaming hot throughout; leftovers should reach 165°F (74°C), the USDA FSIS safe minimum for reheating. A 350°F (175°C) oven or toaster oven also works: heat the patties on a baking sheet until hot, allowing about 10–15 minutes depending on their thickness. A microwave is quick but softens the crust, so briefly crisp the cakes in a skillet afterward if desired. Freeze cooked, cooled patties in a sealed freezer-safe container for up to 2 months for best quality; thaw in the refrigerator before reheating. Do not leave cooked patties at room temperature for more than 2 hours.
Frequently Asked Questions
Why is it called bubble and squeak?
The name is commonly said to refer to the bubbling and squeaking sounds the mixture can make as it cooks in a pan. The dish is a long-standing English way to use cooked vegetables, though household versions differ.
Can I make bubble and squeak with raw potatoes?
This recipe uses cooked potatoes. Raw potatoes take longer to soften and release moisture, so they will not cook through reliably in these patties. Boil or steam them until tender, drain well, cool, and then mash with the cooked cabbage.
How do I stop the patties from falling apart?
Use cold potatoes, drain the cabbage well, and avoid adding more vegetables than the potato mixture can hold. Shape firmly without compressing the cakes too much, and wait until the first side is browned before turning. A tablespoon of flour can help if the mixture is still loose.
Can I make the mixture ahead?
Yes. Mix and shape the patties, cover them, and refrigerate for up to 24 hours before frying. Keep them chilled until the pan is ready, and cook until hot all the way through. If the patties are very cold, they may need a few extra minutes over lower heat.
Can I cook one large bubble and squeak cake?
Yes. Press the mixture into a lightly buttered skillet and cook over medium-low heat until the bottom is crisp and the center is hot. Turning a large cake is trickier; slide it onto a plate, invert the pan over the plate, and carefully flip the cake back into the pan to brown the other side.
Is bubble and squeak vegetarian?
The ingredients here are vegetarian, but check that the cooked potatoes and cabbage were not prepared with meat drippings or stock. For a fully plant-based version, use oil or plant-based butter and confirm that any mustard or other condiments suit your needs.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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